Banana bread

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Banana Bread made by Simran Kaur


  • 1 cup mashed bananas
  • 1 cup yogurt or sour cream
  • 1/4 cup butter or margarine
  • 1 cup brown sugar
  • 1/3 cups white sugar (optional)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

OPTIONAL - Egg Replacer equivalent to 2 Eggs


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, one bundt pan, or two 7x3 inch loaf pans. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. (If using, beat in the egg replacer for one egg at a time). Then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

I like to dust the greased baking pan with sugar and cinnamon. Before I put in the oven, I sprinkle the top with a crumbly mixture of 1/4 cup brown sugar, 2-3 tbsp flour, 1/2 tsp cinnamon, 2 tbsp melted butter and 1/4 cup finely chopped walnuts. When using a bundt pan, I coat the inside of the pan with the crumbly mixture before adding the bread mixture because it is upside down.